Omelet Lorraine

• Filling
• 2 slices thick cooked bacon, crumbled
• 3 tablespoons grated swiss cheese
• 1 slice green onion (include some tender green tops)
• Omelet
• 3 large eggs
• 1 tablespoon water
• 1/4 teaspoon salt (or to taste)
• 1 dash ground nutmeg
• 1 dash cayenne pepper (or to taste)
• 1 teaspoon butter or 1 teaspoon margarine
• Garnish
• parsley sprig

1. Make the filling: in a small bowl, combine bacon, cheese, and green onion.
2. Make the omelet: in a bowl, whisk the eggs, water, salt, nutmeg, and cayenne together.
3. Heat an 8-inch omelet pan over medium heat.
4. Add butter; swirl to coat bottom of pan.
5. When butter foams, pour in egg mixture all at once.
6. Let set until edges begin to cook, about 20 seconds.
7. With a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath.
8. Continue to do this until the top is almost dry, 3-4 minutes.
9. Spoon filling over 1/2 of the omelet; fold the other side over to cover.
10. Let stand for a few seconds to let cheese melt.
11. Turn out onto a warmed plate; garnish with parsley and serve.

filling, bacon, swiss cheese, green onion, omelet, eggs, water, salt, ground nutmeg, cayenne pepper, butter, parsley

Taken from www.food.com/recipe/omelet-lorraine-271748 (may not work)